(originally published in Buffalo Spree, 2012 article: Dish It: Thanksgiving sides for the modern Buffalonian)
4 medium carrots, peeled and sliced 1/4 inch thick on the bias
2 large parsnips, peeled and sliced 1/4 inch thick on the bias
1 medium cauliflower, cut into 1-inch florets
1 medium acorn squash, peeled, seeded, and cut into 1-inch dice
1 medium delicata squash, peeled, seeded, and cut into 1-inch dice
1 medium butternut squash, peeled, seeded, and cut into 1-inch dice
1/2 cup extra-virgin olive oil
1/4 teaspoon grated nutmeg
Sea salt and ground black pepper
1 1/2 cups walnuts
1/2 cup pure maple syrup
Preheat the oven to 425°F.
In a large bowl, toss the carrots, parsnips, cauliflower, and squash with olive oil and nutmeg; season generously with salt and pepper.
Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown.
Scatter the walnuts over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.
Prep tip: Save room in your oven—these roasted vegetables can be kept at room temperature for up to 2 hours before serving.